French Onion Soup Gordon Ramsay: “All of the flavor in this French onion soup is in the onions, and you cook them a long time so they turn into this voluptuous sweetness. I use butter, a good amount of it, because it’s important that we get that richness from those unsaturated fats. I also add duck or beef stock because they have more flavor than chicken stock and because there are two meats in the dish.” -Gordon Ramsay
French Onion Soup Gordon Ramsay
This recipe was one of my favorite dishes growing up. It’s simple but well-thought out with layers of flavor with just enough cheese for texture and balance. I couldn’t wait to bring this recipe to the Food Network and share it with my fellow ‘Kitchen Nightmares‘ fans.
Stale bread, 1 onion and 8 ounces butter are combined with a rich broth of demi-glace, stock and a bay leaf. The soup is seasoned with salt, pepper, granulated garlic and nutmeg. Onions are sweated until translucent then deglazed with dry white wine. Caramelized onions are added back to the broth, simmered for an hour and finished off with freshly grated gruyere cheese. This french onion soup recipe serves 4 hungry people into 8 bowls.”
3 large white onions (about 1 ½ lbs.) cut in half and sliced into ¼ inch rings (cut the core out before cutting the rings)
2 tablespoons canola oil or olive oil, plus additional for drizzling on top of soup
1 tablespoon unsalted butter
6 slices of stale bread (I used fresh bread that I cubed and let sit with olive oil on it overnight. There was no need for using the stale bread. It took longer to cook because it was fresh.
8 ounces butter (¾ stick)
6 cups demi-glace (dried beef stock can be substituted) *note* if you use fresh stock, you will only need 5 cups of it.
5 to 6 cups beef or duck stock or chicken stock (I used 3 cans of Campbell’s Beef Broth. Campbell’s Beef flavor is the best for this recipe.)
1 teaspoon salt
1/2 teaspoon ground white pepper or black pepper, fine grind
1 bay leaf
2 garlic cloves, minced or grated
1 teaspoon fresh grated nutmeg or ground nutmeg
1 tablespoon cornstarch (cornflour) mixed with 1/4 cup cold water, at room temperature (it will thicken the soup)
8 ounces of gruyere cheese, freshly grated (I used a pre-shredded block from Whole Foods Market.) *Note* you can also use a yellow cheddar, swiss or your favorite cheese. See video below for other suggestions. If you don’t buy the pre-shredded kind, just cube up 8 ounces of shredded cheese and follow the rest of the recipe.
1. Heat oil and butter in a heavy large skillet. When butter is melted, add the sliced onion. Cook over medium heat, stirring frequently until onions are soft and translucent, about 15 minutes. Remove from the heat and set aside to cool slightly.
2. Discard the bay leaf (unless you have a real craving for bay leaves). Place the demi-glace in a 4-quart saucepan over low heat or 1/2 hour to 1 hour to allow it to warm slightly so that it does not crack when you are deglazing your pot with wine later. Mix together the salt, pepper, garlic and nutmeg in a small bowl.
3. Strain the onions, and reserve the oil in a large saucepan over high heat. When the oil is hot, add the bread. Remove from the heat and set aside to cool slightly, about 5 minutes. Pour out all but 1 tablespoon of the drained oil in pan, then return to heat; add butter. Cook until browned bits of bread begin to appear in bottom of pot, about 5 minutes.
4. Add white wine; cook until reduced by half, about 2 minutes (or you can use sherry or vermouth). Deglaze the pan by stirring to dissolve brown bits from bottom of the pot into liquid, about 1 minute. Stir in the onions along with garlic, bay leaf and demi-glace. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour.
5. Add stock; bring back to a boil over medium-high heat. Simmer for 5 minutes, add cornstarch slurry and simmer until soup is thickened, about 4 minutes
6. Serve hot with freshly grated gruyere cheese on top or Parmesan cheese if you prefer.
The great French Onion Soup experiment
It is about a man named Gordon Ramsay. He wanted to try french onion soup for the first time and when he did he said it was like heaven in his mouth.
He also had a medium-sized bowl of it at a restaurant and said it was one of the best soup he ever had… The recipe is not that hard to do and if you want to make french onion soup then read this article carefully because I have given you all the ingredients that you need so now all you have to do is follow these instructions.
Two medium size onions, roughly chopped.
Half a cup of olive oil. About 2 tablespoons.
Three whole garlic cloves, peeled and roughly chopped. About half a teaspoon. I use about 3-4 cloves to make one of my onion soup recipes and I usually get about 2 cups of onion soup from that amount. You can always rely on that measurement… It’s enough for at least 1 large bowl of soup.
Spices. You can use thyme, savory, marjoram, black pepper and a bay leaf. You can also add another 1-2 cloves of garlic clove if you need to thicken up your soup. I usually use less than that but if you want to thicken it up then feel free to add more… But make sure to fix the seasoning before adding anymore garlic because it’s easier to do it while the soup is still cooking rather than after.
Some salt & pepper. I usually put about 1/2 teaspoon of salt (per onion) into my broth… That’s enough for one recipe without having anything left so only put in as much salt as you need.
One and a half pound of sweet onions. I usually get about 0.5-1 pound of them but it depends on how big the onions are… You can’t really mess up this recipe because all you have to do is chop up 1/2 a pound of the sweetest and most beautiful onion that you can find and then use that measurement to see if there is some left over. So if you have any left over then you can keep adding as much as there is so that everyone can get a good quantity of leftover soup, but if not then just dump in another whole onion so that everyone gets at least something… It’s better than nothing…
Red wine vinegar. About 1/2 cup.
Water. About 1 cup.
If you want a lot of onion soup then you can put in more water… It’s not really that hard to mix up but it will take some time to stick the onions all into the boiling broth. If you are going to be adding basil or any other herbs then make sure to do it after you add your onion into the broth because once they start simmering and thicken up then that’s when the basil will begin to cook first…
Start by preheating your oven to 400 degrees F or about 200 degrees C.
Wash and peel your onions. I usually take one whole onion and cut off the bottom part of it using a knife… Then I remove the whole root and most of the green part that is on the bottom… It’s easier to peel them once they are peeled or you may find that peeling them after you have done everything else won’t be as easy as doing it when they are still fresh… After this don’t throw away any leftover but save it for another use so that you can make another batch of my onion soup recipe later on…
Put your onions into a large bowl and keep them in the sink with cold water in it for about 5-10 minutes to soak up some of the juice… Then immerse your onion and leave it for about 15 minutes because this will help loosen the skin underneath so that you can remove the skin.
Once that is done then chop up your onion into very small chunks, small enough to fit inside a soup spoon… Then put them into a medium size sauce pan and add all of the other ingredients except for salt and pepper.
I usually add 1 teaspoon of salt, but I don’t put too much because I don’t want to ruin the recipe by making my soup taste too salty… So only add as much as you need.
Cook the onions until they have become soft then let them simmer for about 30 minutes… Then take a teaspoon of salt and pepper and add it in slowly while stirring… Salt can be tricky because you have to put it in little by little until your onion soup has the right taste. If you put too much then all you have to do is remove a bit of salt and then put it back into the broth.
Once everything is in there, turn off the heat, cover the pan and put it into the oven for about 30 minutes at 400 degrees F or 200 degrees C until they are tender… Once they are done you can add in the vinegar and bring the heat back up to a medium temperature… Then pour the onion soup into a bowl, garnish with some of your favorite toppings! And don’t forget about some french bread, warm french bread is what makes this recipe turn out so good. If you want to make it extra special then add in some cheese to it!
This has to be one of my favorite soups because of the rich and sweet flavor that it has from all of those onions and garlics… This is a great way to make an expensive meal with only a few ingredients but yet fill that tummy with big servings of onion soup. You should try my recipes and see how great they taste… If there is a recipe that looks like it would be good for you then I recommend trying it out!
There are several ways you can make your onion soup even better, one way would be to add some cream to the soup and mix in a little bit of melted butter or olive oil so that the soup can end up having a creamier texture. If you don’t mind making a slightly bigger batch then just keep adding extra water until there is enough leftover to fill everyone’s bowl… Also, if you love garlics then add in some minced garlic towards the end of cooking the soup instead of just using fresh garlic. Sometimes I will add some salt and pepper to my soup instead of just using different onions, I love the taste of salt and pepper so that way I can have a good balance between sweet and tangy…
French Onion Soup Statistics
We know you’re itching to learn more, but first let’s go over a few basics. What we’ll cover here is how the onion became the unofficial “king” of French cuisine, as well as what toppings you can put on top of your soup for some surprisingly savory accents.
The reason onions are so popular in France is because they grow easily in its soil and climate, and also because they were one of the first crops French farmers learned to cultivate; it was common for them to use their surplus onions as bartering tools with other villages (today we have 1,200 varieties!).
French farmers used an extensive system for cultivating their Onions:
Plant seeds in March so that vegetation is ready to harvest in July. Tend your crops by pulling weeds and watering regularly. Harvest your crops by clipping stems to stimulate root growth, before the Onions start flowering. Plant another crop of seeds in August for harvest in September. Overwintering onions will continue to grow throughout the winter months, so check back with them around February. The more you harvest, the more you’ll have for the following planting season.
The French also came up with a specific onion-growing method that requires much less labor and land than our traditional method:
Wait until the first frost to start growing onions, as this is when bulbs begin to swell and mature. Plant bulbs on north sides of your rows for a better harvest throughout the fall and winter months. You can even overwinter onions by digging up your crop in late October or November, putting them in storage, and replanting them in March/April. Harvest your crops before they flower in June so that all of your onions will be ready to eat come July.
French onion soup was one of the first recipes they learned to cook, and it’s still a huge part of French cuisine today. It tastes sweet and savory all at the same time, so we’re not surprised that it’s found its way into our own culinary traditions.
The topping combinations you’ll find in this blog are on-trend versions of classics, which will make French onion soup your new favorite recipe to try! From cheese to seafood to chili powder, each topping has a unique flavor that will add unexpected dimensions to your meal. We also included a list of restaurants and cookbooks that were helpful when we were creating our own recipe, so it’s a great place to look for inspiration for your next dinner.
Bon appétit! And happy topping.
A note about measurements: We don’t want you to be intimidated by ingredients like bay leaves and mustard seeds, but it’s important to remember that these spices are strong, so you may not even notice their effects at first. Slowly increase the amount in your recipe and you’ll be surprised at how delicious everything can taste!
Use 2 Large Yellow Onions/2 Lg Red Onions 8 of 130 I like the calvados he adds at the end too: like Simon and Lindsey’s Cognac, it adds an unmistakably Gallic kick to ingredients that are otherwise fairly pan-European.Most onion soup recipes, I’m surprised to discover, use flour as a thickener, whether in the form of a roux whisked into the stock, as in the Le Gavroche and the Prawn Cocktail Years recipes, or by stirring the flour into the onions and then making the roux directly in the pan, as Raymond Blanc does. (vseglobal.com)
This is Joe, on Gordon: This is from an episode of Kitchen Nightmares, a show that is no longer being made.
It is being told on a sports website on absolutely no particular occasion nor anniversary: this story is itself the occasion. “Mill Street Bistro” is a two-part episode that transcends both Kitchen Nightmares and the vast majority of modern television.
PROLOGUE: A 60-WORD INTRODUCTION TO KITCHEN NIGHTMARES.
Kitchen Nightmares is a show in which Gordon Ramsay visits a failing restaurant, identifies its problems, frowns and yells and curses a lot, and eventually provides solutions to get the establishment on the right track.
JOE NAGY, who was SELF-TAUGHT by OTHER PEOPLE, outlines his RESTAURANT PRETENSIONS and EMOTIONAL NEEDINESS; II.
While it’s true that Kitchen Nightmares is classified as a reality show, the end product is considerably twisted and warped, even by the standards of reality television. (sbnation.com)
Ultimate French Onion Soup – serves 4 Ingredients: 65g butter 3 large white Spanish onions (approx 900g), finely sliced 3-4 tbsp Marsala 1.2litres fresh beef stock (bouillon powder, cubes or concentrate will NOT do here!) Bouquet garni (fresh sprigs of thyme, a small bay leaf and fresh parsley tied in a piece of muslin) 8 slices of baguette (French, naturally) A handful of Gruyere, grated Method: 1
Almost all the chefs agreed on the need for a classic bouquet garni, so in that went (parsley, thyme and bay), and though some suggested two or more bay leaves I chose to be restrained with just one small one, as an overpowering bay flavour is what ruins many a commercial onion soup.
One Nigel Slater version suggested vegetable stock, but I can only suppose this is in order to make the dish vegetarian-friendly, rather than out of any taste consideration, as I find it a rather insipid base for soups. (souperior.wordpress.com)
Classic French Onion Soup The usual way of making classic french onion soup is by sautéing the onions, adding red wine, stock and simmer until ready.
Classic French Onion Soup Print Author: Bear Naked Food 1 kg yellow onions (about 5 – 6) 750 ml beef stock 2 bay leaves 1 garlic clove – minced 1 ½ tbsp dry sherry wine 1 tbsp balsamic Vinegar 1 tsp thyme (either fresh or dried) 2 tbsp (28 g) unsalted butter – melted Olive oil 1 tsp salt (add more if you want) Pepper – to taste Topping: Baguette Butter & Gruyere cheese Melt the butter in microwave or stove-top.
Season soup with salt, pepper, balsamic vinegar and sherry.
Super crispy, just the way I like it! 😀 Season the soup with salt, pepper, balsamic vinegar and sherry. (bearnakedfood.com)